Layered Chocolate and Caramel Tart with Pretzel Crust
Chocolate covered pretzels felt like such a luxury item when I was a kid, and this tart brings back all of those memories. The pretzel crust holds up nicely to the richness of the two layers of chocolate and caramel in this tart. Grab a friend, because this one needs to be shared!
Ingredients
1 cup heavy cream
8 ounces bittersweet chocolate chips
6 ounces caramel candies
6ish ounces of pretzels
8 tablespoons butter
2 tablespoons sugar
Flaky Sea Salt for finishing
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes
Recipe
Preheat oven to 350 degrees.
In a food processor, pulse all pretzels into crumbs. They don’t have to be completely pulsed, a few small pieces of pretzels will make for a nice crunchy crust. Next, add pulsed pretzels into a medium sized mixing bowl.
Add 2 tablespoons of sugar to the pretzel crumbs. Afterwards, melt 8 tablespoons of butter and add it to the bowl with crushed pretzels and sugar.
Once combined, press crumb mixture into the tart pan and spread evenly with your fingers. The mixture should adhere to itself when pinched and keep its form. Remember to press the crust all the way up the sides of the pan!
Bake for 8-10 minutes and let cool.
While the crust is baking, combine 1/2 cup of heavy cream with the caramel candies on the stovetop over low heat. Stir constantly until well combined. (If you want to be extra fancy, you can make your own caramel).
Once the crust has cooled, pour caramel mixture over crust. Let cool in the refrigerator for about an hour, or until set.
After an hour, prepare chocolate ganache. Over low heat, combine 1/2 cup of heavy cream with 8 ounces of bittersweet chocolate chips (or whatever you like!), and stir constantly until well combined. Let cool for a few minutes. Then, pour into crust.
Let cool for another hour and then serve. Finish with flaky sea salt before serving.
